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Name: Sausage Colcannon
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 ts Dried mixed herbs; 900 g Potatoes; (2lb); Garnish with a sprig of flat; 2 tb Tomato puree; 50 g Butter; (2oz); Salt; 150 ml Soured cream; (1/4pt); 1 395 g can cherry tomatoes; 1 sm Savoy cabbage; shredded; 150 ml Red wine; (1/4pt); 1 Onion chopped; 1 Clove garlic; chopped; 1 tb olive oil

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INGREDIENTS

1 ts Dried mixed herbs
900 g Potatoes; (2lb)
Garnish with a sprig of flat
2 tb Tomato puree
50 g Butter; (2oz)
Salt
150 ml Soured cream; (1/4pt)
1 395 g can cherry tomatoes
1 sm Savoy cabbage; shredded
150 ml Red wine; (1/4pt)
1 Onion ; chopped
1 Clove garlic; chopped
1 tb olive oil

Servings

INSTRUCTIONS

1. Heat the oil in a frying pan and cook the sausages for 10 mins, turning occasionally. Remove the sausages from the pan, cut in half diagonally and keep warm. 2. Add the onion to the pan and cook for 5 mins, until softened. Stir in the garlic, herbs, tomatoes, wine, tomato puree and seasoning. Bring to the boil and simmer for 15 mins. 3. Meanwhile cook the potatoes in a large pan of boiling salted water for 10-15 mins, until tender. 4. Bring 6 tablespoons of water to the boil in a large pan, add the cabbage and simmer for 10 mins, stirring occasionally, until tender. 5. Drain the potatoes and mash with the butter until smooth. Season and stir in the soured cream. Drain the cabbage thoroughly and stir into the potato. 6. Add the sausages to the tomato sauce and heat through. Divide the potato mixture between serving plates and spoon over the sausage mixture. Garnish with sprigs of flat leaf parsley. Cooks Tips Improve the flavour by cooking Thomas Walls sausages and marinating them in the rich tomato sauce the day before. Keep it chilled in the fridge overnight, and reheat thoroughly the next day, ready to serve. NOTES : A creamy combination of pureed potatoes with crunchy cabbage and delicious Thomas Wall?s famous pork sausages in a rich wine tomato sauce - a firm dinner party favourite!

NOTES

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Sausage Colcannon

1 ts Dried mixed herbs
900 g Potatoes; (2lb)
 Garnish with a sprig of flat
2 tb Tomato puree
50 g Butter; (2oz)
 Salt
150 ml Soured cream; (1/4pt)
1 395 g can cherry tomatoes
1 sm Savoy cabbage; shredded
150 ml Red wine; (1/4pt)
1 Onion chopped
1 Clove garlic; chopped
1 tb olive oil

1. Heat the oil in a frying pan and cook the sausages for 10 mins, turning  occasionally. Remove the sausages from the pan, cut in half diagonally and  keep warm.    2. Add the onion to the pan and cook for 5 mins, until softened. Stir in  the garlic, herbs, tomatoes, wine, tomato puree and seasoning. Bring to the  boil and simmer for 15 mins.    3. Meanwhile cook the potatoes in a large pan of boiling salted water for  10-15 mins, until tender.    4. Bring 6 tablespoons of water to the boil in a large pan, add the cabbage  and simmer for 10 mins, stirring occasionally, until tender.    5. Drain the potatoes and mash with the butter until smooth. Season and  stir in the soured cream. Drain the cabbage thoroughly and stir into the  potato.    6. Add the sausages to the tomato sauce and heat through. Divide the potato  mixture between serving plates and spoon over the sausage mixture. Garnish  with sprigs of flat leaf parsley.    Cooks Tips Improve the flavour by cooking Thomas Walls sausages and  marinating them in the rich tomato sauce the day before. Keep it chilled in  the fridge overnight, and reheat thoroughly the next day, ready to serve.        NOTES : A creamy combination of pureed potatoes with crunchy cabbage and  delicious Thomas Wall?s famous pork sausages in a rich wine tomato sauce -  a firm dinner party favourite!

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Nutrition

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Serving Size: 1 Serving (274g)
Recipe Makes: 4 servings

Calories: 22
Calories from Fat: 8 (36%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 3.3mg		0 %
Potassium 75.7mg		2 %
Total Carbohydrate 3.3g		1 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 2.7g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 22

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